When making popovers, its important to use a pan that absorbs heat well. The batter needs a burst of heat to convert the moisture to steam, which causes the batter to expand and pop over the sides. When perfectly cooked, popovers emerge with crispy brown exteriors and moist, almost hollow centers.

Average Customer Rating:

3

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5

(1 Review) 1

1 of 1(100%)reviewers would recommend this product to a friend.

Customer Reviews for Rosemary Popovers

Review 1 for Rosemary Popovers

3out of5

Hamili

,New York City

December 8, 2013

Ability level:Novice

Cooks for:1 to 2 people

Cooks:A few times a month

Would You Recommend? Yes

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Very savory

December 8, 2013

I wanted to try this way of putting it in a cold oven. The flavor is good (I used sage) but the popovers did not become hollow enough. They were more dense than usual. The crust is a little too thick. Next time, I will use this recipe but will preheat the oven.